Veal Braised Larded Fricandò style with a souce of carrots, shallows, cloves, bacon and white wine

This recipe is from north Italy, is easy and the final dish may be tasted both hot and cold.

Here’s what you need

1 piece of veal 800 grams (…) 2 medium carrots, 2 medium shallots, 6 cloves, 6 slices of ham or bacon, 2 glasses of dry white wine, 3 tablespoons of extra virgin olive oil, a little ‘ of parsley, a few leaves of celery, half a cup of milk, salt to taste.

First of all, separate the fat of the ham or bacon and place it over the meat.
Coarsely chop the lean ham or bacon.

Peel the shallots and insert them with cloves.

Peel the carrots and cut into pieces, and wash the parsley and celery leaves.

In a nonstick pan put 3 tablespoons of extra virgin olive oil, ham pieces and shallots skewered with cloves.

Let them cook for a few minutes, then add the meat making it brown well on all sides.

Once the meat is golden brown, salte to taste (in moderation, as the ham or bacon will already seasoned meat)
Then add the carrots, celery leaves, parsley and white wine.

Let cook a few minutes, then put the lid on and cook on low heat for an hour, turning the meat and if necessary by adding a bit ‘of boiling water to the sauce.

When cooked, remove the meat, and remove the cloves.

Always a low heat, add half a glass of milk, cook for about 5 minutes, turn and mix the juices to get a creamy sauce.

Cut the meat into thin slices and serve with the warm sauce. Buon appetito, enjoy it!